Recipe | Flapjacks using condensed milk

Gorgeous chewy flapjack with the added sweetness of condensed milk.

I suddenly wanted to bake something using condensed milk… not sure what prompted that! I haven’t made flapjacks for ages and wondered if there were flapjacks recipes out there featuring condensed milk. I found the one I used at The Pink Whisk.

Put the sugar, golden syrup, and butter into a large pan and warm over a low heat until all the ingredients have melted. Use the largest pan you have so there’ll be room for the oats later.

Remove the pan from the heat and add the condensed milk. Stir untilcombined. Then add the oats and stir until they’re all coated with the wet ingredients.

Spoon the flapjack mixture into your tin and spread out evenly, pressing down to make sure the mixture binds together.

The original recipe says bake for 20 minutes, but I found they needed longer: 25-30 minutes. Take them out of the oven when the top is golden brown and the mixture no longer appears tacky.

After 5-10 minutes, run a knife around the edge of the tin to loosen the flapjack so you’ll be able to get it out of the tin later. Now leave the flapjack to cool completely in the tin before topping with melted chocolate. I used the microwave to melt the chocolate. Break it into small pieces and put in a microwave-friendly bowl. Heat in 30-second bursts, stirring well between bursts. Pour over the top of your flapjack.

If you want the white swirl effect, while the base chocolate layer is still warm, melt a little white chocolate and drizzle it over the main chocolate layer. Trail the tip of a knife or a skewer through the chocolate drizzle.

Leave the chocolate to set. You can speed up the process by putting it in the fridge.

You can slice the flapjack while the chocolate is still slightly liquid or when set (when it might crack).

Store in an airtight container in a cool, dry place. Best eaten within a week.

I didn’t know that!! 🙂
Golden syrup is sugar syrup, but you can substitute corn syrup for it in baking because they behave the same (although taste totally different if you were to eat the from the tin – not that I’d want to do that!). Corn syrup should work fine.
The flapjacks are incredibly moreish. I had one and thought, “right that’s is for today” and then suddenly I’d eaten three of them!

I use condensed milk in the recipe I use for flapjacks. Mine adds dried aprocots, mixed dried fruit and pumpkin seeds so that I can pretend it has healthy benefits too.
In fact I have a whole recipe book that uses condensed milk, it’s called A Passion For Puddings by Phil Vickery. It looks like you can get it on Amazon

Wow! I’m off to look at that book now 🙂 Thank you! I still don’t know why I suddenly fancied using it. My next recipe features it too because I had to use up the other half of the tin!
I did think about adding sultanas. Pumpkin seeds are a lovely idea 🙂